Ingredients

• 2 cups all-purpose flour
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 6 tablespoons butter
• 6 tablespoons fresh lemon juice , divided
• 1 teaspoon lemon zest , divided
• 2 large eggs , beaten
• 0.33 cups half-and-half cream
• 0.75 cups fresh huckleberries
• 1 cup confectioners' sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
3. 3 Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
5. 5 Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.

Nutrition per serving